Lemon Blueberry White Chocolate Cookies

Ingredients

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1 tbsp lemon zest
• 1 1/2 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup frozen blueberries
• 1/4 cup blueberry preserves
• 4 oz white chocolate

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, vanilla extract, lemon extract and lemon zest. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute.
4. Add the flour, baking powder, baking soda, and salt and beat on low until just combined and no streaks of flour remain, about 30 seconds.
5. Add the frozen blueberries and white chocolate and fold to combine. Drop the blueberry preserves in big spoonfuls into the batter and fold once or twice to distribute it slightly, leaving big ripples of jam.
6. Use a 1 ½ ounce cookie scoop to scoop level portions of dough onto the prepared baking sheets, spacing the dough balls 2 inches apart.
7. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 15 minutes.
8. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes. Then transfer the cookies to a cooling rack to cool completely.